€ 12,50€ 37,50

DOP/PDO buffalo Mozzarellona of Campania available in 1kg/2kg/3kg sizes, individually packaged.

Cost: € 12.50 per kilo

Mozzarellona di Battipaglia is the large DOP/PDO buffalo mozzarella from Campania. Ranging in size from 1 to 5 kilos, it offers a feast for the eye as well as the palate. With respect to manufacturing technique and preservation method, it is no different from the traditional buffalo mozzarella. Actually, what makes Mozzarellona a unique dairy product is its unusual big size.

Due to its large size, Mozzarellona should be consumed after at least one day of production. For this reason, then, it is a perfect product for shipping, to Italy and all around the world.

With its thin, smooth and shiny surface, Mozzarellona di Battipaglia can be easily recognized. The liquid that comes out when you cut it is abundant and thick. We are not talking about the whey that produces the well-known “lacrima” (Italian for “teardrop”) while seeping out. We are rather talking about real fresh milk that oozes out of mozzarella, punctuating its characteristic musk-like scent, as well as its sweet and sour flavor.



  • Buffalo milk
  • Rennet
  • Salt

Nutritional value per 100 g of Mozzarellona

  • Water 56 g.
  • Protein 18 g.
  • Fat 21 g.
  • Carbohydrate 4,6 g.
  • Iron 0,2 mg.
  • Calcium 403 mg.
  • Phosphorus 240 mg

Calorie content

  • Buffalo Mozzarellona from Campania Dopcontainsabout 250Kcal per 100 g


How to preserve buffalo milk Mozzarellona

Such a large size mozzarella should be stored by keeping it submerged in its preserving liquid for 4 to 5 days. Due to its big size, actually, it even develops a more intense flavour if left at room temperature. What happens, then, if you store it in the refrigerator? Unluckily, cold temperatures would lead to a total loss of both the characteristic musk-like aroma and elasticity of the cheese. As a result, mozzarella would become rubbery and hard, losing all its organoleptic properties.

Also keep in mind that, in order to obtain their typical elasticity, “spun paste” cheeses are first worked at an elevated temperature and later cooled down. For this reason, then, if you do not manage to eat the cheese within a few days of purchase, you can store it in the refrigerator. Just remember to immerse Mozzarellona (while still sealed) in hot water before eating. This way you will be able to restore its original flavor as well as its irresistible elastic texture.

Mozzarellona di Battipaglia should be eaten in its natural glory, as there is nothing better than cutting this huge dairy product into slices and enjoying its flavour to the fullest. Nevertheless, it can be used (preferably without cooking it) to prepare different recipes, such as the Caprese Salad, with cherry tomatoes and olive oil.

You will eat this type of cheese with your eyes first, especially when preparing a recipe where you can fill it like a real sandwich. Quite simply, cut the sphere of mozzarella into two, then fill it with baked ham and grilled vegetables. You may also try different variations by adding lettuce, olives, tomatoes and many other fresh and genuine ingredients.

Moreover, you may transform Mozzarellona into an edible container holding tasty treasures, such as “fusilli” or “riccioli”. By capturing the sauce so wonderfully, actually, these spiral-shaped types of pasta are perfect to absorb the true flavor of the dish. Prepare this recipe with cherry tomatoes and you will be able to experience a taste of Southern Italy in every single bite.

The recipe here provides the most popular variation of Mozzarellona, i.e. as appetizer or second-course dish.

Find out how to prepare Mozzarellona with rocket and bresaola.

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